Kerala Style Beetroot Pachadi Recipe
Description
Kerala Style Beetroot Pachadi is a vibrant and delicious side dish, traditionally served as part of the Onam Sadhya feast in Kerala. This pachadi combines the natural sweetness of beets with the tangy creaminess of yogurt, enhanced by aromatic spices. It’s easy to prepare, wholesome, and pairs perfectly with steamed rice and sambhar.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity | Purpose |
|---|---|---|
| Beetroot | 2 medium-sized | Base ingredient |
| Yogurt (curd) | 1/2 cup | Adds tanginess |
| Salt | To taste | Enhances flavor |
| Turmeric powder | 1/4 tsp | Adds color and flavor |
| Grated coconut | 1/3 cup | Base for spice paste |
| Dried red chilies | 3 | Spice for grinding |
| Ginger | 1-inch piece | Adds aroma and flavor |
| Mustard seeds | 1/2 tsp | For grinding and tempering |
| Cumin seeds | 1/2 tsp | For grinding |
| Oil | 1 tsp | For tempering |
| Curry leaves | 5 | Adds flavor in tempering |
| Dried red chili | 1 | Garnish in tempering |
Preparation Time and Cooking Time
| Task | Duration (minutes) |
|---|---|
| Preparation Time | 15 |
| Cooking Time | 20 |
| Total Time | 35 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 85 |
| Protein | 2 g |
| Carbohydrates | 9 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sodium | 320 mg (approx.) |
Instructions
Step 1: Prepare the Beetroot
- Wash the beets thoroughly and peel the skin.
- Grate the peeled beetroot finely using a grater.
Step 2: Cook the Beetroot
- Transfer the grated beetroot into a pressure cooker. Add a small amount of water.
- Cook for 2 whistles on medium heat. Once done, release the pressure and keep the cooked beetroot aside.
Step 3: Make the Spice Paste
- In a mixer grinder, combine the grated coconut, dried red chilies, ginger, mustard seeds, and cumin seeds.
- Grind the mixture to a smooth paste by adding a little water, if required.
Step 4: Combine Ingredients
- In a pan, mix the cooked beetroot with the ground paste and turmeric powder.
- Add salt to taste and cook for 3-5 minutes over medium heat, allowing the flavors to combine.
- Turn off the heat and let the mixture cool completely.
Step 5: Add Yogurt
- Once the beetroot mixture has cooled, add the yogurt and mix well. Ensure the yogurt blends evenly to achieve a creamy consistency.
Step 6: Tempering
- Heat oil in a small tempering pan.
- Add mustard seeds and allow them to splutter.
- Add curry leaves and a dried red chili. Stir for 10-15 seconds until aromatic.
- Pour the tempering over the prepared pachadi and mix gently.
Serving Suggestions
Kerala Style Beetroot Pachadi is best enjoyed as a side dish with steamed rice, sambhar, or other South Indian curries. It adds a splash of color and a delightful flavor to festive or everyday meals.
Enjoy the balance of tangy, sweet, and mildly spicy flavors that make this dish a standout addition to your culinary repertoire!
